I happened upon a recipe for strawberry coffee cake muffins, which sounded quite delicious. I love strawberries, and I love crunchy streusel topping, so these muffins sounded wonderful.
It’s the holidays and stuff, so again I just haven’t found the energy to write a story about it. Maybe in 2016…
Strawberry Coffee Cake Muffins
Vanilla Streusel
1/4 cup (1/2 stick) butter, at room temperature
1/2 cup brown sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
1 teaspoon vanilla extract
Strawberry Muffins
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (1/2 stick) butter, at room temperature
1 cup sugar
2 large egg whites, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup strawberry puree, which is about 12 ounces of strawberries
- Preheat oven to 350F.
- Line 12 muffin cups in a muffin tin.
- Make the streusel by creaming together the butter and brown sugar.
- Add the flour, salt, and vanilla to the butter mixture and beat until well-combined.
- Make some clumps of streusel by squeezing handfuls of the mixture in your hand.
- Make the muffin batter by first whisking together the flour, baking powder, baking soda, and salt.
- Cream together the butter and sugar.
- Beat in the egg whites one at a time.
- Beat in the vanilla and almond extract.
- Add one third of the flour mixture to the butter mixture and stir to combine.
- Add half of the strawberry puree to the mixture and stir to combine.
- Repeat with another third of the flour mixture and the remaining strawberry puree.
- Add the remaining flour mixture and mix until just combined.
- Pour the batter evenly into the muffin cups.
- Evenly sprinkle the streusel mixture over the muffins.
- Bake the muffins for 19 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 10 minutes before turning out onto a wire rack to cool.
The batter. It has a pretty pink hue from the strawberry puree.
The batter poured into the muffin cups, with the streusel topping.
My muffins were done after about 20 minutes, though the streusel seems to have exploded a bit.
I broke off some of the outer pieces for a more pleasing look.
The muffins have a pink hue even after baking, from the strawberries.
The inside is moist, while the streusel topping is crunchy.